Pepe - Chingri Chechki (Grated Raw Papaya & Prawn Curry - Bengali Style)

        

This is a traditional Bengali recipe. It is a simple papaya curry where prawns are added for some extra flavour. It can be omitted for the vegetarian version. Instead, vadis (dried lentil dumplings) can be added. This dish can be relished as a side dish with either rice or chapatis.

• 1 med. papaya, grated
• 10-12 big prawns, deveined and cleaned
• 1 onion, chopped
• 2 green chillies, slit
• 1 tsp. ginger paste
• 1/2 tsp. Panch phoron (equal quantities of kalonji (onion seeds), cummin, fennel, mustard and fenugreek seeds)
• 2 bay leaves
• 2 tbsp. fresh coconut, grated
• salt to taste
• 1/4 tsp. turmeric powder
• 3 tbsp. mustard oil
• 1 tsp. coriander leaves, chopped
• 1 tsp. ghee 

          




          Heat a tbsp. of oil and fry the prawns till they change colour. Remove and keep aside. In the same pan add the rest of the oil and temper with bay leaves and the panch phoron.

          After they stop spluttering add the chopped onions, ginger and the green chillies. Saute till the onions are soft.

          Add the grated papaya, salt, turmeric and the prawns and stir to mix well. Cover and cook on low flame till done. 

          Water can be sprinkled at intervals. Stir occasionally to prevent it from sticking at the bottom of the pan.

          Before removing add the chopped coriander leaves and ghee and serve hot with rice as a side dish or with chapatis.